Pumpkin Streusel Muffins – moist and fluffy muffins topped with streusel. Perfect with a steaming hot latte!
It’s the last pumpkin recipe of the season, friends! And it’s a good one too! I made them one super chilly morning while my Hubby whipped up our Skinny Pumpkin Spice Latte.
That chilly late fall morning required a steaming hot of latte and a seasonal treat. These muffins sounded like the perfect thing.
This time I wanted to give them a little bit of crunch. I considered stuffing them with toffee bits. That should still happen because I love love toffee bites! But you may know how much I love streusel and when it comes to fall baked goods, streusel just fits. It’s so easy to whip it up and it gives the muffins just the right amount of crunch. I didn’t want it to overwhelm so it’s not as high as on this Best Apple Crumb Cake but still creates big chunks of sweet crumbs.
So, next time you feel like your morning coffee needs something special yet easy to make – try these Pumpkin Streusel Muffins. They will make your morning that much better!
Pumpkin Streusel Muffins
!for the muffins:
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup pumpkin puree not pumpkin pie filling
- 1/4 cup oil (canola vegetable or coconut)
- 1/4 cup plain or Greek yogurt you can also use sour cream
- 1 teaspoon vanilla extract
- 2 large eggs
- 3/4 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
!for the streusel:
- 1/3 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsalted butter melted and cooled
- 3/4 cup all-purpose flour
!to make the topping:
- In a medium bowl, whisk together both sugars, cinnamon, salt and flour. Add melted butter and fluff with fork until mixtures creates crumbs. Set aside.
!to make the muffins
- Preheat oven to 350 degrees F.
- Line a muffin pan with paper liners. Set aside.
- In a large mixing bowl, whisk together the dry ingredients (flour, baking soda, baking powder, salt and cinnamon).
- In another mixing bowl, mix together the wet ingredients (pumpkin puree, oil, yogurt, vanilla and eggs). Add sugar and mix well.
- Stir in the wet ingredients into the dry ingredients. Mix only until combined. Do not overmix.
- Scoop the batter into the prepared muffin pan. I use an ice cream scoop and place 1 scoop of batter per muffin liner.
- Sprinkle streusel topping on top of each muffin.
- Bake 18 to 22 minutes or until the toothpick inserted into a center of each muffin comes out clean.
- Let cool completely in the pan.
Let’s quickly recap the pumpkin recipes I shared this season on Crunchy Creamy Sweet! I know that so many of you tried some of them and love them and I thank you for all the comments!